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Old 07-06-2012, 11:33 PM   #1
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Default Oaked cherry melomel

Recipe Type: All Grain
Yeast: Lavlin 71B-1122
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 3
Original Gravity: 1.114
Final Gravity: 1.010
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 33 days @ 65*
Additional Fermentation: see notes
Secondary Fermentation (# of Days & Temp): see notes
Tasting Notes: Rich cherry melomel with soft vanilla oak

3 gallon batch

9lbs orange blossom honey
Primary: 4.75lbs fresh sweet cherries (frozen, then thawed and pitted)
Secondary: 5.25lbs fresh sweet cherries (frozen, then thawed and pitted)

Lavlin 71B-1122 yeast

No heat method; mix honey, 3 campden tablets, 3 tsp. pectin enzyme with water to almost three gallons. Cover with napkin. Pitch yeast 24 hours later. Degas daily and follow staggered nutrient additions. Attach airlock after last nutrient addition.

Ferment for ~33 days, rack onto other cherries.

Rack after a month and top off with show mead (1 gallon batch made with 3lbs orange blossom honey and 71B-1122 yeast)

Rack and top off as needed until clear

Age on a medium toast oak spiral for six weeks and then bottle and age for at least six months.



2012 Mazer Cup - bronze medal category 26C (45/50)

Quote:
Fantastic! The cherry and oak work perfectly! Dead on semi-sweet. Don't change anything!
2012 NHC 1st round category 26C (40.5/50)

Quote:
Very good mead; all elements are evident and in concert. No single ingredient is dominant. Very tasty!
The cherries:


Fermenting:


About done fermenting:


Secondary:


Hydro sample at bottling (the hummingbirds went crazy! ):
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Old 07-10-2012, 12:29 AM   #2
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Wow that looks amazing! I have a batch of your raspberry mead going now in it's 3rd month. This might have to be my next batch. Looks like you did another fine job there!

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Old 12-21-2012, 10:33 PM   #3
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TY again AZ! Started a 6 gallon batch yesterday!

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Old 12-22-2012, 05:53 AM   #4
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Let me know how you like it! This is for sure the best mead I've made!

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Old 01-06-2013, 03:28 PM   #5
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Hey AZ,
My gravity is at 1.00 after 16 days. Should I rack to secondary onto more fruit and stabilize? Then how long do you leave it on the fruit before you add the oak spiral?

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Old 01-06-2013, 07:43 PM   #6
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Yeah, rack it to the secondary and other fruit now. Leave it for about a month, then rack off the fruit, top off, stabilize and backsweeten to ~1.010 (unless you like it dry). I like to rack after another month (should be pretty clear and clean of lees), top off, and then oak for six weeks. Since I bottle right after oaking, I like for it to be clear and clean of lees before oaking.

Speaking of, I've a batch I need to rack off the secondary fruit any day now and a batch I bottled in wine bottles a few days ago that I need to store.

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Old 01-12-2013, 02:55 PM   #7
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Since I'm still kinda new to meads when you stabilize a 5 gallon batch is this when you add 1 tsp of potassium sorbate and 5 campden tablets?

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Old 01-12-2013, 08:55 PM   #8
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5 campden tablets, yes. But I think the bottle of potassium sorbate I have says 1/2 tsp./gallon, so use whatever dose your package says.

I like to add the campden/sorbate a day or two before backsweetening, just to ensure fermentation doesn't restart, but the reality is you've probably hit the ABV% tolerance of the yeast, so it shouldn't be too much of an issue.

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Old 04-06-2013, 11:09 PM   #9
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Thanks again AZ for another great recipe! I bottled my 5gal batch today and its really good. I'll be holding on to this for a while to age it though and see how it changes over time.


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Old 04-07-2013, 05:42 PM   #10
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Did you fill to 3 gallons in primary then add the cherries, or did you add all ingredients then fill to 3 gallons? Also, for a 6 gallon recipe would you use 18 lbs of honey (3 lbs./gal.) or 13.5 lbs. of honey (9 lbs. + 50%)?

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